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I cannot emphasize enough how delicious this is. Impossible ground beef, fresh vegetables and herbs, and rich coconut cream make for a delightful spin on your typical pasta night.
I wanted to create this recipe for a couple of reasons. First, I love anything pasta and Italian, and I couldn’t actually recall if I’ve even ever had a traditional beef bolognese before I went vegan. After looking at the ingredients of a few recipes online, I realized it’s pretty similar to meat sauce (something my mom used to make a lot growing up), but with a couple extra additions.
Bolognese is a lot chunkier than meat sauce. It also contains carrots and celery. There is some variation in the recipes you find of course, and when making your own, you have the liberty to do whatever you want.
While beef bolognese is typically served over pasta (what I did), it would also be delicious on/with some good bread, with beans or lentils, with fried veggies, with eggplant, with risotto, and more.
Impossible Beef Bolognese (Vegan)
- 1/4 cup extra virgin olive oil
- 1 onion rough chopped into small pieces
- 4 cloves garlic
- 2 stalks celery rough chopped into small pieces
- 2 carrots rough chopped into small pieces
- 12 oz Impossible ground meat
- 1 28 oz can crushed tomatoes
- 1/4 cup fresh flat leaf parsley rough chopped
- 1/4 cups fresh basil rough chopped
- thyme a few sprigs
- 2 tbsp coconut cream
- 1-2 tbsp vermouth or wine
- salt and pepper to taste
- Heat a cast iron pot on medium heat. Add olive oil, and let it get up to temperature. Then add the onion and garlic. Sauté until soft, 6-8 minutes.
- Add celery and carrots and sauté for about 5-6 more minutes.
- Increase heat to medium-high, and add in the Impossible ground meat. Break up meat with a fork, and sauté for about 10 minutes, stirring frequently and continuing to break up any large pieces remaining.
- Deglaze pot with a couple small splashes of vermouth or wine. Add coconut cream and stir to incorporate.
- Add the crushed tomatoes, parsley, basil, a few sprigs of thyme (put them in whole), and salt and pepper and stir. Cook partially covered over medium-low heat until the sauce thickens and carrots and celery are tender (about 30 minutes).